For the kofta:
Blanch and chop spinach.
Grate paneer and mix cornflour, spinach, green cardamom powder and salt.
Shape mixture into balls.
For the stuffing:
Chop all nuts and mix honey, coriander.
Chop the green chillies, ginger.
Mix the above ingredients with khoya, garam masala, green cardamom powder and stuff the kofta and fry.
For the tomato puree:
Cut tomato into half, onions sliced, garlic, ginger, chilly, desi ghee, kasoori methi, sugar, salt - mix and boil together.
Cooking time 20 minutes.
For the manjusha gravy:
Heat oil and add ginger garlic paste, deghi mirch and saute.
Add brown cashew paste, tomato puree, cream, khoya, kasori methi powder and garam masala, sugar, honey and salt.
For the ultey tawe ka parantha:
Take refined flour and milk. Mix and add cashew paste, dalda, desi ghee, salt and sugar.
Rest the dough for 20 minutes.
Then cook like a regular paratha, but on an overturned tawa.
Key Ingredients: spinach, cottage cheese, cornflour, green cardamom, salt, vegetable oil, walnuts, almonds, cashew nuts, raisins, figs, honey, coiander leaves, green chillies, ginger, khoya, garam masala, tomato, onion, garlic, dried fenugreek leaves, clarified bu